Tuesday, September 8, 2009

Recipe: Israeli Couscous with Pistachios & Apricots


I made this delicious dish for a potluck a few weeks ago to send off our dear friends the Garrettts who are on their way to Jordan to serve in the Peace Corps. It is really easy and very tasty. I didn't have enough Israeli couscous so I did some Israeli and some regular. But I'd use all Israeli if you have it. The picture isn't great; I just snapped a quick one before we ran out the door. It is more attractive than this picture makes it seem. It is from Veganomicon, and I pretty much followed the recipe.

Israeli Couscous with Pistachios and Apricots

2 Tbsp vegetable oil
3 cloves garlic, minced
2 cups Israeli couscous
2 1/2 cups water
1 cinnamon stick
1 tsp ground cumin
1/4 tsp ground cardamom
Several pinches of freshly ground black pepper
1/2 tsp salt
Zest from 1 lime
1/4 cups chopped fresh mint
1/2 cup dried apricots, chopped to the size of raisins
1/2 cup shelled pistachios
Juice from 1/2 lime

Preheat a large heavy-bottomed skillet over medium-low heat. Place garlic and oil in the pan and saute for 1 minute. Add the couscous, raise the beat to medium, and stir pretty constantly for 4 or 5 minutes; the couscous should start to toast.

Add the water, cinnamon stick, cumin, cardamom, pepper, salt and lime zest. Raise the heat and bring to a boil. Once the mixture is boiling, lower the heat again to as low as possible and cover. In about 10 minutes, most of the water should have been absorbed. Add 2 tablespoons of the mint, and the apricots, pistachios, and lime juice. Stir, cover again, and cook for 5 more minutes. At this point, the water should be thoroughly absorbed.

Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.

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